As a member of the world cuisine, Japanese cuisine has gradually spread to all parts of the world. Japanese-style huts, tatami, waiters wearing kimonos, and Japanese dishes with bright colors and exquisite tableware constitute the unique scenery of the food world. The taste and diet of Japanese food have also begun to be widely accepted. In order to adapt to the development of the market and meet the demand of the catering market for Japanese cuisine professionals, Changsha new oriental cooking University has launched the Japanese cuisine specialty.

The full-time half-year tuition fee is 2600 yuan.

Courses:

Introduction to Japan's national conditions, food hygiene, basic cooking courses, Japanese cooking techniques, Japanese daily conversations, Japanese commonly used Japanese, raw material knowledge, Japanese cooking techniques, Japanese cuisine introduction and other courses.

Training objectives:

Cultivate professionals who have a formal and systematic grasp of Japanese food culture, basic theories and professional skills, have high aesthetic ability and Japanese cooking skills, and can engage in standardized Japanese cooking.

Employment direction:

1, Japanese restaurants and Japanese cuisine in hotels and restaurants.

2. Chefs in Japanese restaurants

3. Japanese restaurants and counters in supermarkets

4. Japanese food processing enterprises

Eight. An introduction to some dishes

(1) Fried Japanese rice cake

Materials (2 persons):

Sliced Japanese rice cake: 3 pieces, Japanese cold noodles soy sauce: 1/4 cups, radish sauce: appropriate amount.

Chopped green onion: moderate amount

Method:

1. Cut the cut Japanese rice cake in half and fry it in boiling oil.

2. Add Japanese cold noodle soy sauce, dilute it with water, and adjust the cold noodle soy sauce to an appropriate concentration.

3. After heating with fire, add the fried Japanese rice cake.

4. Arrange the rice cakes and sprinkle with radish sauce and chopped green onion.

After the Japanese rice cake is fried, it will taste better if the oil is sucked dry with oil-absorbing paper.

You can add more shredded radish and chopped green onion.

(2) Stone rice

Materials (2 persons):

Onion: half a broccoli: a piece of bean sprouts: a handful.

White rice: a tablespoon of sesame oil: the right amount of sesame seeds: the right amount.

Egg: bean paste: salt: pepper: pepper.

Method:

1. Cut the onion into 6mm thin slices. Broccoli is cut into thick strips.

2. Put the bean sprouts, broccoli and onions on a plate, wrap them in plastic wrap and heat them in the microwave for one or two minutes to soften the materials.

3. Grease a hot wok and fry the rice until it is burnt.

4. Add sesame oil, salt and pepper to vegetables.

5. Put the vegetables on the rice noodle, put the egg yolk on it, and finally sprinkle with sesame seeds.

Don't add too much oil when frying rice, or the rice will become greasy if it is absorbed too much.

Please fry it with high fire until it is almost the throat of smoke.

You can add bean paste to rice, and add appropriate amount according to your favorite taste and color.

(3) Japanese rice balls

Materials:

White rice 1 bowl and a half

Filler a:

Tuna 1 can (about 80g), spinach 100g, white sesame 1 tablespoon, a little salt.

Filler b:

Carrot 1/3 (about 30g), a little salt, cod roe 1/2.

Egg 1, sake 1 teaspoon, half a teaspoon of sugar, and half a teaspoon of Japanese cold noodle sauce.

Water 1 tbsp, appropriate amount of laver slices.

Exercise:

1. Prepare the material filled with A. Cook the spinach with salt water, take it out and drain it, and cut it into small pieces.

2. Stir-fry tuna in a wok until dry, then add spinach and stir-fry until dry, then add white sesame seeds and add a little salt to taste.

3. Prepare stuffing B. Cut carrots into 4cm long silk and scald them with salt water to make them more tender.

4. Soak shredded carrots in water and wring them out. Tear off the skin of cod roe.

5. Put the eggs in a bowl, add sake, sugar, Japanese cold noodle sauce and water, and stir well.

6. Put the egg paste into a wok, cook it with slow fire, while stirring with chopsticks until the eggs are broken, add cod roe and stir well.

7. Add shredded carrots, stir-fry until dry, and turn off the heat. Divide the rice into two parts, add fillings A and B respectively to make rice balls, and wrap them with laver slices to eat.

(4) Egg skin sushi

Ingredients: 4 eggs, 8 grass shrimps and 8 asparagus.

A little shredded cabbage, lettuce 1 slice, a little salad dressing, a little sesame powder,

A little fish skin.

1. Break the eggs, heat the frying pan, save some oil, pour in the egg liquid and cover the pan evenly.

Fry into a thin layer of egg skin, cool and cut into pieces 10 cm wide and 20 cm long.

Form, spare.

2. String the grass shrimps with bamboo sticks, blanch them in boiling water, put them in cold water, and then fry the shells after cooling.

Go to the head; Wash asparagus, blanch it, cool it in the refrigerator and cut it into index fingers.

It is divided into four parts; Wash the lettuce and divide it into 4 small pieces.

3. Put the egg skin on the palm of your hand and add a piece of lettuce, shredded Chinese cabbage and sesame powder.

Then add shrimp, asparagus, cuttlefish skin and salad dressing, and roll up.

(5) Fried cuttlefish with noodles and black beans

Materials (2 persons)

Cuttlefish 1 beans 3~5 shallots 1/4.

Ginger 1 less teaspoon sesame oil 1 large teaspoon.

[seasoning a]

Noodles, black beans, 1.5 tsp sugar, 1 tsp sugar.

Wine 1 teaspoon Japanese liqueur 1 teaspoon Japanese soy sauce.

Method:

1. Peel and gut cuttlefish, and cut into edible sizes.

2. Cut the beans, add salt and cook, and cut the shallots.

3. Add sesame oil to the hot pot, add Jiang Mo and stir-fry until fragrant, then add cuttlefish, beans and shallots and stir-fry until fragrant.

4. Finally, add [Seasoning A] and mix well.

Noodles are difficult to dissolve, so mix with Japanese soy sauce first.

(6) Fried eels

2 eels, 8 cauliflower, 5g onion, wheat flour and oil.

Method:

1, boneless three eels.

2. Remove the dirty leaves of cauliflower and cut them into long strips.

3. Shred shallots and wash them.

4. Stir-fry with 170 degrees.

5. Cut 1 into sections, coat with wheat flour, and fry with 175 degrees.

6. Serve 4 or 5 dishes, and make 3 side dishes.

(7) Soft-fried six-line fish

2 snakehead, 4 asparagus, lemon 1/2.

Method:

1, three pieces of snakehead are boneless, salt, wheat flour, oil, and appropriate amount.

2. Gracilaria lemaneiformis leaf sheath, then peel off the hard part of the skin and cut it into 5cm long.

3. Cut 1 and the photo reference into a width of 3mm, coat the surface with wheat flour, roll it with 2 as the core, fix it with a toothpick, coat the whole with wheat flour, fry it with 175 degrees, and sprinkle some seasoning salt.

When serving, lemon slices can be used as a side dish.

(8) Bamboo pod fish sushi (material)

1 bamboo pod fish (200g), 8 pieces of green perilla, 2 cups of rice, 50g of ginger, 50g of sweet pickle, proper amount of salt and kelp, 1/4 pieces of cooked egg yolk and 2 pieces of seaweed.

Production method:

1. Bamboo pod fish is cut into three pieces, boned and salted with a little salt 1 hour or so.

2. Mix the bamboo pod fish pieces with sushi vinegar, wrap them with kelp and put them in the refrigerator for about 5 hours.

3. Steam the rice until it is slightly hard, mix in sushi vinegar and freeze.

4. Cut the cooked egg yolk into 2 cm long strips.

5. Put all the steamed rice on seaweed, wrap it with a cloth towel, spread the prepared perilla, and roll it with rod-shaped cooked egg yolk as the core.

6. Take the frozen kelp bag as the skin, and pay attention to the thickness suitable for viewing.

7. Put 6 on 5, wrap it in a cloth towel and knead it out.

8. Cut into edible sizes and put them on a plate with ginger and sweet pickles.

(9) Steamed fish head with big head

2 big-headed fish heads, tofu 1 piece, spinach 1 piece, 4 pieces of raw vertebra mill, 300CC of vegetable sauce, lime 1 piece, half a handful of shallots, salt, kelp and wine. Vinegar 150CC

1. Cut the big fish head according to the figure, add a little salt and let it stand 1 hour, pour in boiling hot water, slowly blanch the water with chopsticks, remove the scales and blood in the water, and pour out the water.

2. Cut the tofu into 3CM cubes with a thickness of 15CM.

3. Cook the spinach with salt water, cut it into 3CM long, then pour in the vegetable sauce and cook it, let it cool, and add half of the spinach.

4. Grind the stem of the raw vertebra, boil it with salt water, pour off the water and mix with vegetable sauce.

5. Spread the kelp on the plate, serve the cut fish head, inject wine, cook for 15 minutes, and then drain the tofu. Cook spinach, raw spine and lime together for another 3 minutes.

6. Wash the shallots and cut them into sections, and pour them on the processed fish head together with the sauce mixed with the ingredient juice and vinegar. .

(10) Japanese boiled pumpkin

Japanese pumpkin14, 20 prawns, tender leaves 12, sauce 600CC, prawn sauce 150CC, salt.